Saturday, November 30, 2013
Switching Fruit Puree for Sugar
Reducing the amount of sugar you use in baking and replacing it with fruit puree will reduce your calorie intake. Fruits already have natural sugars and, according to the USDA, are a part of the fruit's total nutrient package. Added sugars, such as white sugar, brown sugar, and corn syrup, contribute an average of 16 percent of the calories in American diets. You can reduce unnecessary sugars by substituting health fruit purees.
Fruit Purees Used For Baking
Applesauce is a common fruit puree used as a sugar substitute in baking. Other fruit purees that are suitable for baking include pear, peach, prune, and apricot puree. Berries, with the exception of cranberries, do not make a good puree to use in baking. This is because the strong flavor and coloring of most berries will negatively alter the taste and appearance of the baked goods.
Sweet Vegetable Purees
Vegetables that are naturally sweet can be used to replace the sugar in some recipes. Sweet vegetable purees include sweet potatoes, pumpkin, and squash.
Replacing Sugar With Puree
As a general rule when making desserts and breads, you can substitute 1 cup of sugar with 1/2 cup fruit puree and 1/2 cup sugar. If you are just beginning to cut back on sugar, you can replace a smaller amount of sugar with fruit or vegetable puree. As you experiment with your recipes and slowly decrease your sugar consumption, you can increase the amount of puree that you use.
Homemade Fruit Puree
To make your own fruit puree for use in baking, remove skins and seeds. Cut fruit into chunks and simmer in water until it is soft. You can then puree the fruit in a blender or food processor. Soft fruits, such as peaches and pears do not need to be cooked beforehand. You can throw skinned and cut soft fruits directly into the blender or food processor and puree.